Pesto Salmon and Asparagus in Foil Pouch

January 8, 2017

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This recipe comes from Samantha Mattox of passthechallah.com. You can also visit her on facebook or instagram @passthechallah

Serving these salmon pouches is like serving personal presents! Unwrap them to release the most divine, luxurious smell from the pesto and freshly steamed veggies. And the salmon is perfectly poached. This is definitely a recipe to impress, but it’s also easy enough to make any night of the week. You certainly won’t feel like you’re dieting with a dish this rich and flavorful.

Trim tough ends off the asparagus and cut each stalk in half length-wise. In a medium bowl, toss with salt, pepper and 2 teaspoons olive oil. Divide among 4 foil sheets, arranging in the center of each sheet.

Lay salmon fillets over asparagus and spread each filet with 1 tablespoon of pesto.

To seal the pouch, fold the short ends of the foil in to almost the ends of the asparagus. Now bring the long ends toward each other to meet in the middle. Fold over to seal, continuing to make small folds down until the foil rests on top of the salmon. Fold the short ends in one more time to complete the pouch. Repeat with each pouch.

Place pouches on a cookie sheet and bake for 20-25 minutes, until salmon is cooked through. Enjoy!

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